Pan-Fried Crouton and Garden Salad

Pan-Fried Crouton and Garden Salad

This salad is anything but same old. Homemade croutons cannot be compared to any store-bought variety. Dressed with the best… and you’ll keep coming back for more. Thanks, Raizel H., for sharing this amazing dressing with me.

SERVES 6–8

• 1 6-oz (170-g) pkg arugula or spring mix lettuce

• 1 cucumber, sliced

• 1 cup grape tomatoes, halved

• 1 each red and yellow pepper, sliced in

1-inch (2½-cm) matchstick pieces

• 1 small red onion, thinly sliced

PAN-FRIED HOMEMADE ONION CROUTONS

• 2 Tbsp margarine

• 3 Tbsp olive oil

• 4 cups cubed sourdough bread or any hard bread, such as ciabatta or French

• ½ Tbsp garlic powder

• ½ Tbsp onion powder

• 1 Tbsp dried parsley flakes

BEST DRESSING

• 3 Tbsp sugar

• ¼ tsp dried mustard powder

• 3 cloves garlic, minced

• 1 tsp salt

• ½ tsp oregano

• ½ tsp pepper

• ⅓ cup vinegar

• 1 egg yolk

• 1 cup canola oil

To make the dressing: Place sugar, mustard, garlic, salt, oregano, pepper, vinegar, and egg yolk into a blender or food processor. Turn on medium speed and slowly drizzle in the oil. Allow to process for about 10–15 minutes. Transfer to a container and refrigerate until ready to use.